This Week's Recipe
Charred Harissa Chicken with Lemon and Herbs
Chicken marinated in our Original Harissa with honey, garlic and warm spices, baked until juicy, then grilled until sticky and charred. Serve with rice, flatbread or a big salad.
10 min
Prep
45 min
Cook
6
Serves
Ingredients
Marinade
- •3 tbsp extra virgin olive oil
- •2 tbsp Dalia's Pantry Original Harissa
- •¼ cup (4 tbsp) honey, divided
- •2 tbsp lemon juice
- •4 cloves garlic, minced
- •2 tsp smoked paprika
- •2 tsp ground cumin
- •2 tsp ground coriander
- •2 tsp salt
Chicken
- •900 g boneless, skinless chicken thighs (or breasts)
To serve
- •Fresh coriander or parsley, chopped
- •Lemon wedges
Method
1 |
In a large bowl, whisk the olive oil, harissa, 2 tbsp of the honey, lemon juice, garlic, paprika, cumin, coriander and salt. Spoon 2-3 tbsp of the marinade into a small bowl, cover and pop it in the fridge for later. |
2 |
Add the chicken to the large bowl and toss until well coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours. |
3 |
Preheat the oven to 200°C (180°C fan). Lift the chicken out of the marinade, letting the excess drip off, and lay it in a single layer in a 23 x 33 cm metal or ceramic baking dish (avoid glass, as it can crack under the grill). |
4 |
Bake for 35-40 minutes, basting with the pan juices halfway, until cooked through (75°C in the thickest part, or the juices run clear). If using breasts, check from 25 minutes so they don't dry out. |
5 |
Take the dish out and switch the oven to grill. Mix the reserved marinade with 1 tbsp honey and brush it over the chicken. Grill for 3-5 minutes until caramelised and lightly charred. |
6 |
Rest the chicken for 5 minutes, then drizzle with the remaining honey, scatter with herbs and spoon over the pan juices. Serve hot with lemon wedges. |
no seed oils · no preservatives · EVOO
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